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Chia-Fruit Mousse
2014-04-29
https://www.metro.ca/userfiles/image/recipes/mousse-au-chia-et-fruits-10048.jpg
PT10M
PT00M
PT12H10M
Grind the chia seeds in a clean coffee grinder until reduced to a fine powder (the original 1/3 of a cup of whole chia seeds will give you ½ cup of ground seeds powder).Transfer the ground chia seeds in the bowl of a food processor.Add the almond milk, maple syrup, the raspberries and the blackberries.Mix well until a fine purée is formed.Transfer to a bowl.In another bowl, beat the egg white until stiff and gently fold into the chia and fruit mixture.Transfer into 6 ramekins, cover and let them rest in the refrigerator from 4 to 12 hours.Just before serving, garnish with the fresh fruits and the roasted coconut and almonds.
6
Chef Caroline McCann
4
1
4
4
1/3 cup (80 mL) whole black chia seeds
1 cup (250 mL) vanilla flavored almond milk
2 Tbsp. (30 mL) maple syrup or 1 Tbsp. (15 mL) date paste
1/4 cup (65 mL) fresh raspberries, washed and patted dry
1/4 cup (65 ml) fresh blackberries, washed and patted dry
1 egg whites
Chia-Fruit Mousse
6
ramekins
0:10
Preparation
0:00
COOKING
12:10
TOTAL TIME
Ingredients
-
1/3 cup
(80 mL)whole black chia seeds
-
1 cup
(250 mL)vanilla flavored almond milk
-
2 Tbsp.
(30 mL)maple syrup or 1 Tbsp. (15 mL) date paste
-
1/4 cup
(65 mL)fresh raspberries, washed and patted dry
-
1/4 cup
(65 ml)fresh blackberries, washed and patted dry
-
1
egg whites
-
garnish
-
1/2 cup
(125 mL)raspberries and blackberries, washed and patted dry
-
1/3 cup
(80 mL)shaved coconut and slivered almonds, roasted
Preparation
Grind the chia seeds in a clean coffee grinder until reduced to a fine powder (the original 1/3 of a cup of whole chia seeds will give you ½ cup of ground seeds powder).
Transfer the ground chia seeds in the bowl of a food processor.
Add the almond milk, maple syrup, the raspberries and the blackberries.
Mix well until a fine purée is formed.
Transfer to a bowl.
In another bowl, beat the egg white until stiff and gently fold into the chia and fruit mixture.
Transfer into 6 ramekins, cover and let them rest in the refrigerator from 4 to 12 hours.
Just before serving, garnish with the fresh fruits and the roasted coconut and almonds.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
